i bought this grill at walmart last year that was an outdoor model and it was electric...all you had to do was plug it in and it grilled perfect chicken breasts...tasted just like they were cooked over charcoal.

well, it finally gace out and i went to walmart to get a new one and they dont make it anymore...they have a new model that replaced it and it has like a baking type tray the food sits on and doesnt get as hot and it did a horrible job cooking.

i dont want to go buy a charcoal grill because it is expensive to use and is time consuming. so i put some frozen breasts on a cookie sheet and baked them in the oven.

they were soft in the middle, but were hard around the edges, had no flavor, and was similiar to eating shoe leather.

i dont really want pan fry them either b/c of the mess.

so my question is, does anyone have any pointers on how to bake a chicken breast so they are edible...such as cooking time, seasoning, cover in pan, bake on sheet, use tin foil, etc.

any help is greatly appreciated

Boneless, skinless chicken breast is at high risk of crappy flavor. Without the bones, theres goes your flavor, and without the skin, all the juices run away. Your best defense is a good marinade. It can be something simply like olive oil, rosemary, salt & pepper, or something elaborate. Whatever you desire within reason. Dont go pouring on 1020312 calorie BBQ sauce.

The marinating itself takes time, so give it at least 2 hours, better yet, over night. I cook a bunch of breasts for the week on Sunday so i dont have to wait around doing this everyday. After marinating for a bit take it out the fridge and let it come back to room temperature. Fire up the grill/oven, oil the grate/pan and toss your breast on. Flip them only once if grilling, or not at all if an oven is used. This is extremely important as continuously turning lets out juices and toughens up the meat.

There are three good ways to check for doneness. The best is thermometer. @ 160 degrees take them off. They are done. You can also poke through breast and see if the juices run clear, if they do- they're done. The last test is a simple poke test. Just poke it. It's supposed to give slightly , but not too much. Dont ever trust dark colors on the surface. Most people burn chicken by waiting for deep brown or black marks all over.

After taking your meat off the grill, let it sit for at least 10 minutes. I like to put mine in foil. It creates a mini warmer, and keeps all the juices on the meat. After your done , slice against the grain and eat.

Best chicken possible without skin and bones.

This is my favorite way to cook my chicken breasts:

Here's the rub:

In a shaker, combine:

2 tbsp Paprika
2 tbsp Kosher Salt
1 tsp garlic powder
1/2 tsp cayenne powder

I use one of those shakers that you find in pizza joints that are used for parm cheese. Sprinkle over chicken.

Pre heat over to 300:

In a castiron skillet (or some other oven safe skillet) over medium high heat, add a tbsp of olive oil, and then add the chicken. Sear on each side for 2 minutes, then move to the oven. I don't bother with covering it, since it's a lower heat.

It's best to cook to temperature (160 degrees) instead of time, but it's usually done by 20 minutes if you don't have a probe thermometer.

Comes out nice and juicy (as much as possible considering no bones or skin) and with a nice crust.

Home depot sells nice Char-Broil Select gas grills for about $130.

I have one, and it works wonderfully. Buy the boneless, skinless breasts frozen, let them thaw during the day and toss them on that evening. (Never cook straight from frozen!)

On LOW heat, cook 8 minutes, flip, 8 more minutes. Done. Don't flip more than once.

Delicious.

Home depot sells nice Char-Broil Select gas grills for about $130.

I have one, and it works wonderfully. Buy the boneless, skinless breasts frozen, let them thaw during the day and toss them on that evening. (Never cook straight from frozen!)

On LOW heat, cook 8 minutes, flip, 8 more minutes. Done. Don't flip more than once.

Delicious.


hmmm, i may have to invest in a gas grill...i will look into it and have a home depot down the street.

on my electric, i always put them on their frozen and they came out beautifully.

thanks, im going to their web site right now :claphigh:

I use a George Foreman Grill and I love my chicken when it's cooked on that. Some chicken rub seasoning on both sides and 7 minutes on the GFG is all it takes (one side of the grill is hotter than the other, so I flip the breast over after 3-3.5 minutes). It's my favorite meal of the day.

poch or boil them oven 390 degrees 25-30 mins season to taste
get check internal temp 160 degree = good chicken:tu:

poch, boil or bake them I meant to type

poch or boil them oven 390 degrees 25-30 mins season to taste
get check internal temp 160 degree = good chicken:tu:

i dont understand what you are trying to say

I use a George Foreman Grill and I love my chicken when it's cooked on that...
Same here. :tucool:

Gas grills are great and as economical as cooking inside using electricity, but I live in an apartment and would have to haul the damn thing 30' away from the building every time I wanted to use it. If that's not a problem for you and you live in a place where the climate allows it, that is an excellent choice too.